It’s been a while since my last entry, but I’m slowly recovering from post-holiday blues…That doesn’t stop me from reminiscing though – which is exactly what this Carrot Cake is about! My mum’s friend and I had planned to make this to keep us going on our long car ride to Croatia (7 hours!), but it never lasted that long – we ended up having to bake a replacement at the last minute. Turns out my Dad has a strict ‘No eating in the car’ policy, so the Carrot Loaf came all the way to Croatia with us and ended up a blessing amongst the lack of veggie food…My family agreed that this was the best Carrot Cake they have ever had, and couldn’t believe it was made without Eggs or Butter. This recipe is based on one from Ricki Heller’s book: Sweet Freedom: Desserts You’ll Love without Wheat, Eggs, Dairy or Refined Sugar, which I absolutely LOVE as all the recipes are without refined sugar or wheat – my kind of Dessert book! The combination of Carrot, Cinnamon, Lemon & Coconut is heavenly, and the Lemon Glaze on top (suggested by my Dad’s girlfriend) adds just the right amount of tartness…